French Style Lentil Soup with Bacon

This recipe is super easy and has a great, comfort-food texture for a cold, wintery night. I think the recipe came out of a newspaper I read last week on global comfort foods. The photo below is a shot of all the ingredients simmering before I pureed the soup to serve it. It ends up having a thick, almost muddy consistency, and smells great!

160g puy lentils

500ml (2 cups) chicken stock

3-4 rashers smoked streaky bacon

1/2 an onion (chopped)

1 carrot (diced)

1 sprig of thyme

1 clove chopped garlic

1 bay leaf

1. Wash lentils, and cook according to package directions. When cooked, drain lentils, return to the pot and add chicken stock. Bring to a boil.

2. Add remaining ingredients and reduced heat to low. Simmer for 45 minutes. Remove bay leaf and thyme sprig stick, then blend using an immersion blender to your desired consistency--keep tasting to check. (Note: if using a regular blender, allow soup to cool first, or blend on low in small batches to avoid a blender explosion). Add more chicken stock or some double cream/heavy cream to correct consistency. Serve with garlic bead or croutons and a green salad.

Warming Meatball and Kale/Escarole Soup

I tore this recipe out Fitness magazine last October, and finally made it last week! Also, when I made the meatballs, they completely stuck to the bottom of my pan, so my soup had hunks and crumbles of meatball, rather than nicely formed balls, but the flavor was still great, and it was a good way to eat some healthy vegetables! If I made it again, I'd cook the meatballs in a non-stick pan, even though you are supposed to cook them in the pot that everything else will eventually be added to.

Ingredients:

1/2 lb./250g lean ground beef/beef mince

6 Tbsp grated Parmesan cheese

6 Tbsp plain bread crumbs

1/4 cup (60ml) finely chopped parsley

1/4 tsp salt

1/8 tsp black pepper

2 eggs, lightly beaten

2 Tbsp olive oil

2 large onions, finely chopped (about 2 cups)

2 carrots, peeled and cut into coins

2 garlic cloves, finely chopped

8 cups packed shredded kale or escarole,

rinsed and drained

3 (14.5 oz) cans low-sodium chicken broth

(approx. 1250 ml chicken broth)

1. Combine beef, 4 tablespoons of the Parmesan cheese, bread crumbs, parsley, salt, pepper and eggs in a large bowl. Form into 24 meatballs, using about 1 level tablespoon for each.

2. Heat 1 Tbsp. of the oil in a stockpot (or separate non-stick frying pan) over medium-high heat. Add meatballs; cook on each side until nicely browned and transfer to a plate.

3. If you used a separate frying pan for the meat, now add remaining tablespoon of oil to your stockpot along with the onions, carrots and garlic. Cook 10 minutes, or until vegetables are soft. Stir in kale or escarole; cook 3-4 minutes.

4. Add meatballs and broth. Bring to a boil; reduce heat and simmer for 5 minutes. Serve soup with remaining Parmesan cheese sprinkled on top.

Nutrition per serving: 205 calories; 15 g protein; 15 g carbohydrates; 10 g fat (3 g saturated); 4 g fiber.

Mom's Hearty Minestrone Soup

My mom used to make this hearty soup every Halloween and we kids weren't allowed to go out trick-or-treating until we'd finished a big, warm bowlful of it. Depending on how much stock you add, it can be really thick (almost like a stew) or thinned out. Great with garlic bread!

Ingredients: (makes 8-10 servings)

3 Tbsp (40g) butter

1 cup chopped celery

1 cup peeled, diced potato

1 small jar spaghetti bolognese sauce (vegetarian)

1 can pinto or kidney beans

1/2 lb. (250g) dry spaghetti, broken into thirds

1 chopped white onion

1 cup chopped carrots

4 cans (1500ml) beef broth/stock

1 lb. (500g) ground (mince) turkey or beef

1/2 head shredded cabbage

Directions:

1. Melt butter in a large soup pot, add celery, carrots and onions. Cook until tender but not brown.

2. Cook meat in a separate pan until browned and drain (if desired).

3. Add meat, potatoes, bolognese sauce, and broth to vegetable pot. Bring to a boil, reduce heat, cover and simmer for 10 minutes.

4. Add dry spaghetti, undrained beans, and cabbage. Cook covered for 20-25 minutes. Season with salt and pepper and serve. Flavors get even better the next day.